食品与机械2024，Vol.40Issue(5)：43-50,61,9.DOI:10.13652/j.spjx.1003.5788.2023.81003
脂质伴随物对菜籽油纳米乳液稳定性的影响
Effects of lipid concomitants on the stability of rapeseed oil nanoemulsions
摘要
Abstract
Objective:Clarifying the effects of lipid co-passengers on the stability of rapeseed oil emulsions and prepare high-stability nano-emulsions.Methods:The endogenous lipidassociated compounds of rapeseed oil were subjected to column chromatography filtration,followed by various concentration gradient re-addition.High-pressure microfluidization was utilized to prepare nanoemulsions,which were subsequently characterized.The influence of lipid associated compound content on the stability of rapeseed oil emulsions was also investigated.Results:The preparation of rapeseed oil nanoemulsions reached optimal conditions when the a-tocopherol content was 292 mg/kg,rapeseed polyphenols content was 32 mg/kg,β-sitosterol content was 6 712 mg/kg,and β-carotene content was 31 mg/kg.The average particle size of the resulting rapeseed oil nanoemulsion was(182.4±2.056)nm,indicating good stability.Conclusion:Lipid associated compounds significantly affect the stability of emulsions.关键词
脂质伴随物/菜籽油/纳米乳液/稳定性Key words
lipid concomitants/rapeseed oil/nanoemulsions/stability引用本文复制引用
赵文硕,唐忠海,郭时印,肖航,范伟..脂质伴随物对菜籽油纳米乳液稳定性的影响[J].食品与机械,2024,40(5):43-50,61,9.基金项目
湖南省教育厅优秀青年项目(编号:20B286) （编号:20B286）
